Tortellini with Chunky Beef Sauce
Tortellini with Chunky Beef Sauce makes for an easy dinner filled with comfort! A rich and rustic sauce filled with fall apart chunks of beef coats soft pillows of tortellini. There's nothing like a bowl of warm pasta!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 22 ounce packet fresh tortellini (any flavour)
- 1 pound beef fillet (scotch or eye fillet, cut into palm-sized pieces)
- 1 large onion (chopped)
- 1 tablespoon minced garlic (or 4 garlic cloves, minced)
- 1 large red bell pepper/capsicum (seeded, washed and roughly chopped)
- 1 large carrot (peeled, washed and chopped)
- 1 pound lean ground beef mince
- 15 ounce tomato sauce (Passata or crushed tomatoes)
- 2 tablespoons tomato paste
- 2 tablespoons vegetable stock powder
- Salt and pepper (to season)
- 1/4 cup chopped parsley (divided)
- 1/2 cup freshly grated parmesan cheese to serve
Instructions
- 1
Cook pasta in a large pot of boiling, salted water until just tender. Drain and return to pot.
- 2
While pasta is boiling: fry the beef fillet in batches until browned and cooked to your liking over medium-high heat. Remove from pan and keep warm.
- 3
In the same pan, fry the onion, peppers (capsicum) and carrot on medium heat until onion is softened. Sauté the garlic until fragrant (30 seconds).
- 4
Brown the ground beef while breaking it up with the end of a wooden spoon. Add the tomato sauce, tomato paste and vegetable stock powder. Bring to a simmer until sauce begins to thicken and veggies are softened.
- 5
Add the cooked beef fillets into the sauce. Reduce heat and allow to simmer for a further 5 - 10 minutes.
- 6
Season with salt and pepper to your tastes. Top with half of the parsley.
- 7
Take off the heat and pour the meat mixture into the same pan as the tortellini. Mix until combined.Sprinkle with cheese and remaining parsley to serve.